Journal of Food and Nutrition Research
ISSN (Print): 2333-1119 ISSN (Online): 2333-1240 Website: Editor-in-chief: Prabhat Kumar Mandal
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Journal of Food and Nutrition Research. 2016, 4(11), 750-759
DOI: 10.12691/jfnr-4-11-8
Open AccessArticle

The Impacts of the Entanglement Concentration on the Hydrodynamic Properties of Kudzu and Lotus Rhizome Starch Aqueous Solutions

Li Guo1, , Shuilin Wang1, Chenchen Zhu1, Jian Hu1, Juanjuan Zhang1 and Xianfeng Du1,

1Department of Food Sciences, Anhui Agricultural University, Hefei, China

Pub. Date: November 29, 2016

Cite this paper:
Li Guo, Shuilin Wang, Chenchen Zhu, Jian Hu, Juanjuan Zhang and Xianfeng Du. The Impacts of the Entanglement Concentration on the Hydrodynamic Properties of Kudzu and Lotus Rhizome Starch Aqueous Solutions. Journal of Food and Nutrition Research. 2016; 4(11):750-759. doi: 10.12691/jfnr-4-11-8


With the rapid development of consumer demands for health, kudzu and lotus rhizome starches have been widely utilized as the nutritiously and naturally medicinal drinks after they are suspended in aqueous solutions. However, it is difficult to control the suitable concentrations to obtain the ideal textures of the kudzu and lotus rhizome starch solutions. In this study, on the basis of starch structure characteristics, the hydrodynamic properties of the kudzu and lotus rhizome starch aqueous solutions around entanglement concentration (the boundary between the semi-dilute regime and the concentrated regime of a polymer solution, ce) were studied. The results indicated that the two starch solutions showed a clear up-turn curve of the ηsp/c versus c curves in dilute solutions. The ce values of the kudzu and lotus rhizome starch aqueous solutions were determined to be 1.56% and 0.6%, respectively. The impact of the ce value on the network formation of the kudzu starch solutions was much more significant compared with the impact on the lotus rhizome starch solutions. Shear thinning behaviour hardly occurs when the concentrations of the kudzu and lotus rhizome starch aqueous solutions were lower than ce, and shear thinning behaviour develops when the concentrations are equal to or greater than ce. The pseudoplastic behaviour became obvious when the concentrations rose above ce.

Starch entanglement concentration in aqueous solutions Aqueous starch solution hydrodynamic properties kudzu and lotus rhizome starches

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